Have you noticed a carbon steel skillet humping up in the middle when heated? It happens on some skillets because the bottom tries to expand radially but cannot do so freely because the cooler up-turned sides restrict the expansion. This makes the bottom "oil can" and a thin layer of oil in the pan forms a ring around circumference leaving the center dry.

I have seen this on thin bottom aluminum pans like T-Fal ( ATK recommended) but not on the thick bottom ones like Farberware Millenium. Cast iron typically doesn't do it because of the inherent rigidity. How about carbon steel? It is more flexible than cast iron, but I would like to try one.

TXT

This post was edited on 12/4/19 at 3:22 pm

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Posted by wickowick

Head of Island

Member since Dec 2006

46420 posts

Posted on 12/4/19 at 3:41 pm to TXT

I have not noticed that with my debuyers pans, but they are heavy, thick metal.

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 12/4/19 at 3:43 pm to TXT

My only carbon steel pan is a crepe pan, and I'm not using over very high heat....so I haven't noticed any doming.

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Posted by cssamerican

Member since Mar 2011

8236 posts

Posted on 12/4/19 at 9:22 pm to TXT

I had a 12” on that warped like that, I never knew why, perhaps it was that I used it on a induction cooktop that wasn’t close to 12” in diameter. I have an 8” pan I’ve used for a decade with no issues.

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Posted by TigerTaco

Baton Rouge

Member since Jan 2011

373 posts

Posted on 12/4/19 at 9:35 pm to cssamerican

I have multiple Mauviel carbon steel crepe pans and skillets. None have warped using gas or induction.